These cool make-ahead companions to burgers, hot dogs, and steaks will be sure fire hits all summer long. *Real Simple Life Made Easier

Creamy Dill Potato Salad

HANDS ON: 10 MIN|TOTAL: 40 MIN|SERVES 8

Steam 3 lb. new potatoes (halved) until tender, 15 to 20 min; let cool. Toss with 1/3 cup each sour cream and mayonnaise, 1/4 cup chopped fresh dill, 2 Tbsp fresh lemon juice, and 6 sliced scallions. Season with salt and black pepper and refrigerate for up to 8 hours before serving.

 
Honey-Mustard Green Beans with Pecans

HANDS ON: 15 MIN|TOTAL: 25 MIN|SERVES 8

Steam 1 1/2 lb trimmed green beans until tender, 6 to 8 min; let cool. Whisk together 1/4 cup olive oil, 2tsp honey, and 1 tsp Dijon mustard. Season with salt and black pepper. Toss the beans with the honey-mustard dressing and 1/2 cup chopped toasted pecans. Refrigerate for up to 8 hours. Just before serving, toss with 2 Tbsp red wine vinegar.

 
Corn Salad with Parmesan and Chilies

HANDS ON: 15 MIN|TOTAL: 15 MIN|SERVES 8

Cut off the kernels from 8 ears corn (about 6 cups). Toss with 1/4 cup olive oil, 2 Tbsp fresh lemon juice, 2 sliced red chilies, and 2 ounces shaved Parmesan. Season with salt and black pepper. Set aside at room temperature for up to 8 hours. Just before serving, toss with 2 Tbsp fresh oregano leaves.

 
Grilled Eggplant with Parsley and Pine Nuts

HANDS ON: 30 MIN|TOTAL: 75 MIN|SERVES 8

Slice 2 eggplants (about 2 lb total) 1/2 inch thick. Toss with 1/4 cup olive oil. Grill over medium-high heat until tender, 3 to 4 minutes per side. Toss with 1/4 cup each red wine vinegar and olive oil and 2 tsp fennel seed. Season with salt and black pepper. Refrigerate for at least 1 hour and up to 8 hours. Just before serving, top with 2 Tbsp each chopped fresh parsley and toasted pine nuts.

 
Tomato Salad with Ginger and Mint

HANDS ON: 15 MIN|TOTAL: 15 MIN|SERVES 8

Toss 3 lb halved or quartered tomatoes with 2 Tbsp canola oil and 1 Tbsp finely grated fresh ginger. Season with salt and black pepper. Set aside at room temperature for up to 8 hours. Just before serving, toss with 2/3 cup torn fresh mint leaves and 1 Tbsp finely grated lemon zest.

  

Carrot Slaw with Pineapple and Peanuts

HANDS ON: 25 MIN|TOTAL: 25 MIN|SERVES 8

Toss 2 lb shredded carrots with 2 cups cut-up pineapple, 1/2 cup chopped roasted salted peanuts, 1/4 cup lime juice, and 2 Tbsp canola oil. Season with salt and black pepper. Refrigerate for up to 8 hours. Just before serving, toss with fresh cilantro leaves.

  

Spicy Marinated Raw Zucchini

HANDS ON: 15 MIN|TOTAL: 75 MIN|SERVES 8

Thinly slice 4 zucchini. Toss with 2 sliced shallots, 2 Tbsp each canola oil and rice vinegar, 2 tsp toasted sesame oil, and 1 tsp crushed red pepper. Season with salt and black pepper. Refrigerate for at least 1 hour and up to 8 hours before serving.

 
Bean Salad with Bacon and Chives

HANDS ON: 25 MIN|TOTAL: 25 MIN|SERVES 8

Cook 6 slices bacon in large skillet over medium heat until crisp, 12 to 15 mins; crumble, cover, and set aside at room temperature. Toss 3 15.5-oz cans cannellini beans (rinsed) with 3 Tbsp each apple cider vinegar, olive oil, and whole-grain mustard. Season with salt and black pepper. Refrigerate for up to 8 hours. Just before serving, toss with 3 Tbsp chopped fresh chives and the bacon.

 
Pearl Couscous with Feta and Radicchio

HANDS ON: 10 MIN|TOTAL: 20 MIN|SERVES 8

Cook 1 1/2 cups pearl couscous (also called Israeli couscous) in a large pot of boiling salted water until tender, 8 to 10 min; drain and let cool. Toss with 1/2 head chopped radicchio, 3/4 cup crumbled Feta, 6 Tbsp olive oil, and 2 Tbsp white wine vinegar. Season with salt and black pepper. Refrigerate for up to 8 hours. Just before serving, toss with 3/4 cup torn fresh basil leaves.

  

Cucumber and Snap Pea Salad

HANDS ON: 20 MIN|TOTAL: 20 MIN|SERVES 8

Toss 1 sliced English cucumber with 3/4 lb trimmed and halved sugar snap peas, 1 cup plain Greek yogurt, 1/4 cup white wine vinegar, and 1 tsp caraway seed. Season with salt and black pepper. Refrigerate for up to 8 hours before serving.

 

Tip: Crunchy vegetables, beans, and most nuts hold up well to dressings when made in advance. However, fresh herbs do not. Add them just before serving for the best flavor and texture.